tuckergurl

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This Dragon Sushi recipe combines the creaminess of avocado with the succulence of shrimp, rolled in seasoned sushi rice and nori seaweed. Topped with avocado slices and sesame seeds, it's a visually stunning and delicious treat for sushi lovers.

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1 avocado, thinly sliced. 8 large shrimp, cooked and peeled. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving. Sesame seeds, for garnish. Sushi vinegar. Salt. Sugar. Water.

Instructions: Cook sushi rice according to package instructions. In a small saucepan, combine cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Heat until sugar and salt dissolve. Let it cool. Spread cooked rice onto nori sheets, leaving a 1-inch border at the top. Place avocado slices and shrimp along the bottom edge of the nori. Roll the sushi tightly, using a bamboo mat if available. Slice the sushi roll into 8 pieces. Top each piece with a slice of avocado. Brush the top with soy sauce and sprinkle sesame seeds. Serve with soy sauce, wasabi, and pickled ginger.

Alex Mosleys

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These lemon cookies are delightfully tangy and sweet, with a burst of citrusy goodness in every bite. Ideal for brightening your day!

Ingredients: 1 cup butter, softened. 1 1/2 cups granulated sugar. 2 large eggs. 2 tablespoons lemon zest. 2 tablespoons fresh lemon juice. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/4 cup powdered sugar for rolling.

Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. First add the lemon zest, then the lemon juice, and finally the vanilla extract. Beat in the eggs one at a time. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Put the cookie dough in the fridge for at least an hour with plastic wrap over it. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Make little balls out of the chilled dough that are about an inch across. Spread a lot of powdered sugar over each ball, then put them on the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. Enjoy these tasty lemon cookies after they've cooled down!

Prep Time: 20 minutes

Cook Time: 10-12

Ethan

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This Summer Berry Salad with Creamy Raspberry Dressing is a delightful vegetarian salad that captures the flavors of the season. Fresh mixed greens are adorned with a colorful array of berries and topped with a creamy raspberry dressing that adds a burst of sweet and tangy flavor. It's the perfect salad for a light and healthy summer meal.

Ingredients: 4 cups mixed greens. 1 cup strawberries, sliced. 1 cup blueberries. 1/2 cup raspberries. 1/2 cup blackberries. 1/4 cup sliced almonds. 1/4 cup crumbled feta cheese. For Dressing:. 1/2 cup fresh raspberries. 1/4 cup Greek yogurt. 2 tablespoons honey. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Put the mixed greens in a large salad bowl after washing and drying them. Strawberry, blueberry, raspberry, and blackberry slices should be added to the greens. Use a small blender or food processor to mix the Greek yogurt, honey, lemon juice, salt, and pepper with the fresh raspberries. Mix until it's creamy and smooth. Pour the smooth raspberry dressing over the salad. Add chopped almonds and broken up feta cheese on top. Toss the salad gently to coat all the ingredients with the dressing and mix them together. Serve right away as a cool summer salad.

Emery Duncan

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A comforting and flavorful tomato basil soup made effortlessly in the slow cooker.

Ingredients: 6 cups tomatoes, diced. 1 onion, chopped. 4 cloves garlic, minced. 1 cup vegetable broth. 1/2 cup fresh basil leaves, chopped.

Instructions: Putting everything into the slow cooker. Set the timer to low and leave it on for 6 to 8 hours. Once the soup is done cooking, use an immersion blender or a regular blender to blend it until it is smooth. Serve hot, and if you want, add more fresh basil leaves on top.

Rose

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A low-carb version of the classic Indian dish, Chicken Biryani, made with cauliflower rice instead of traditional rice. It's flavorful, aromatic, and perfect for those following a ketogenic diet.

Ingredients: 2 cups cauliflower rice. 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces. 2 tbsp ghee or coconut oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 inch ginger, minced. 1 green chili, chopped. 1/2 cup full-fat yogurt. 1/4 cup chopped cilantro. 1/4 cup chopped mint leaves. 1/2 tsp turmeric powder. 1 tsp cumin powder. 1 tsp coriander powder. 1/2 tsp garam masala. Salt to taste.

Instructions: In a pan, heat ghee or coconut oil over medium heat. Add sliced onions and saut until golden brown. Add minced garlic, ginger, and green chili. Saut for 1-2 minutes until fragrant. Add chicken pieces and cook until they turn white and are cooked through. Add turmeric powder, cumin powder, coriander powder, and salt. Mix well. Stir in cauliflower rice and cook for 5-7 minutes until tender. Add yogurt, garam masala, chopped cilantro, and mint leaves. Mix until well combined. Cover and cook for another 5 minutes, allowing the flavors to meld together. Serve hot, garnished with additional cilantro and mint leaves if desired.

Nomadding Nina

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This hearty and tasty soup is based on the classic Reuben sandwich and has been made keto-friendly. With its soft corned beef, sour sauerkraut, and rich cream, this soup is the perfect meal to warm you up.

Ingredients: 1 lb cooked corned beef, diced. 4 cups beef broth. 1 cup sauerkraut, drained. 1 cup heavy cream. 1/2 cup diced onions. 1/4 cup diced celery. 1/4 cup diced green bell pepper. 2 cloves garlic, minced. 2 tbsp butter. 1 tsp caraway seeds. Salt and pepper to taste. Swiss cheese for garnish optional. Chopped fresh parsley for garnish optional.

Instructions: In a large pot, melt butter over medium heat. Add diced onions, celery, and green bell pepper. Saut until softened. Add minced garlic and caraway seeds, saut for another minute. Stir in diced corned beef and sauerkraut. Pour in beef broth and bring to a simmer. Cook for 15 minutes. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes. Serve hot, garnished with Swiss cheese and chopped parsley if desired.

Tucker Cooper

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You'll use this Whiskey Caramel Sauce on more things than you can imagine. It's perfect for drizzling over ice cream, topping brownies, or enhancing your favorite desserts with a delightful hint of whiskey flavor.

Ingredients: 1 cup granulated sugar. 1/4 cup water. 1/2 cup heavy cream. 2 tablespoons unsalted butter. 2 tablespoons whiskey. Pinch of salt.

Instructions: In a saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves and the mixture turns amber in color, about 10 minutes. Carefully pour in the heavy cream while continuously stirring. Be cautious, as it may splatter. Add the unsalted butter, whiskey, and a pinch of salt. Stir until the mixture is smooth and well combined. Simmer for an additional 2-3 minutes to thicken the sauce. Remove from heat and let it cool slightly before using. Pour the whiskey caramel sauce into a jar or container for storage.

Lindsey

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This Almond Milk Smoothie is not only tasty, but it's also full of good for you ingredients for your skin. Almond milk keeps you hydrated and gives you important nutrients. Strawberries and honey make it naturally sweet and give you antioxidants. The banana gives it a rich, smooth texture, and the oats make it creamy. With a little vanilla extract, this smoothie is a great way to get skin as soft as a baby's.

Ingredients: 1 cup almond milk. 1/2 cup frozen strawberries. 1/2 banana. 1/4 cup rolled oats. 1 tablespoon honey. 1/2 teaspoon vanilla extract. A handful of ice cubes.

Instructions: Mix everything together in a blender. Mix until it's creamy and smooth. Put it in a glass, and if you want, top it off with fresh strawberry or banana slices. Enjoy your tasty almond milk smoothie to get soft, glowing skin.

Heather Adam

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Ingredients: 5 large potatoes, peeled and cubed. 1/2 cup butter. 1/2 cup milk. 1/2 cup sour cream. Salt and pepper to taste.

Instructions: For about 15 to 20 minutes, or until the potatoes are soft, boil them in salted water. Put the potatoes back in the pot after draining them. To the potatoes, add butter, milk, and sour cream. Make the potatoes smooth and creamy by mashing them. Add pepper and salt to taste. Warm up and serve.

Prep Time: 10 minutes

Cook Time: 20 minutes

Backpack Ben

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Enjoy these fluffy keto waffles as a guilt-free breakfast or brunch option. They're low in carbs and high in flavor, making them perfect for anyone following a ketogenic diet.

Ingredients: 2 large eggs. 2 tablespoons almond flour. 2 tablespoons coconut flour. 2 tablespoons unsalted butter, melted. 2 tablespoons unsweetened almond milk. 1/2 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Sweetener of your choice, to taste e.g., erythritol or stevia.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract. In another bowl, mix the almond flour, coconut flour, baking powder, salt, and your choice of sweetener. Combine the wet and dry ingredients, stirring until a smooth batter forms. Lightly grease the waffle iron with cooking spray or additional butter. Pour the batter onto the preheated waffle iron and spread it evenly. Close the waffle iron and cook until the waffles are golden brown and crispy usually 3-5 minutes, depending on your waffle iron. Carefully remove the waffles and serve them hot with your favorite keto-friendly toppings.

Prep Time: 10 minutes

Cook Time: 15 minutes

Andy

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This vegan burger made with red lentils and beetroot is tasty and good for you. The patty has a rich color and earthy taste from the red lentils and beetroots that are mixed together. For a filling meal, top this burger with your favorite sauces and toppings.

Ingredients: 1 cup red lentils, cooked and drained. 1 large beetroot, grated. 1/2 cup oats. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tsp cumin powder. 1 tsp paprika. Salt and pepper to taste. 1/4 cup fresh cilantro, chopped. 1/4 cup breadcrumbs. 4 whole wheat burger buns. Lettuce leaves, tomato slices, and vegan mayo for garnish.

Instructions: Put the cooked red lentils, grated beetroot, oats, chopped onion, minced garlic, cumin powder, paprika, salt, and pepper in a large bowl. Thoroughly mix everything together until it's all well mixed. If the mixture is too wet, you can make it firmer by adding breadcrumbs. Split the mixture in half and shape each half into a burger patty. Set the grill or skillet on medium heat and add a little oil to it. Patties made of lentils and beets should be cooked for four to five minutes on each side, or until they are golden brown and done all the way through. On the grill, toast the whole wheat burger buns until they get a little brown. Put lettuce and tomato slices on the bottom bun of your vegan burgers, then put the lentil and beetroot patty on top of them. Add vegan mayo and fresh cilantro on top. Put the top bun on top of the burger to finish, and it's ready to serve!

Prep Time: 15 minutes

Cook Time: 10 minutes

Hillary B

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Indulge in the rich flavors of red velvet cake and creamy marshmallow swirls with this decadent ice cream recipe. Perfect for any occasion, this homemade treat will satisfy your sweet tooth and leave you craving more.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 teaspoon vanilla extract. 1 tablespoon red food coloring. 1/2 cup marshmallow cream.

Instructions: Heavy cream, milk, sugar, cocoa powder, and vanilla extract should all be mixed together in a saucepan. Stir the mixture all the time while heating it over medium-low heat until all the sugar and cocoa powder are gone. Take it off the heat and mix in the red food coloring until it's well mixed. Let the mixture cool all the way down, then put it in an ice cream maker and churn it according to the machine's directions. When the ice cream is almost done churning, add spoonfuls of marshmallow cream and keep churning until the marshmallow cream is spread out evenly in the ice cream. The ice cream should be put in a container and frozen for at least 4 hours, or until it is firm. Enjoy red velvet ice cream with marshmallow cream swirls.

Prep Time: 20 minutes

Cook Time: 30 minutes

Gabriel Marsh

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This Crack Chicken Noodle Soup Vertical 4 is a comforting and rich take on traditional chicken noodle soup. It has shredded chicken, creamy broth, and a hint of cheddar cheese. It's the best food for cold days to make you feel better.

Ingredients: 1 whole chicken, cut into pieces. 1 cup diced carrots. 1 cup chopped celery. 1 cup diced onions. 3 cloves garlic, minced. 8 cups chicken broth. 1 cup wide egg noodles. 1 cup cooked and shredded chicken. 1 cup heavy cream. 1 cup shredded cheddar cheese. Salt and pepper to taste. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon onion powder. 1 teaspoon garlic powder. 1/2 cup chopped fresh parsley.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. To this mix, add chopped garlic, onions, carrots, and celery. Cook the vegetables in oil until they are soft. Put in the chicken pieces and cook them all over. Add the chicken broth and heat it up. Turn down the heat and let it cook for 30 minutes. Take the chicken out of the pot, shred it, and then put it back in the pot. Thyme, rosemary, onion powder, and garlic powder should all be added. Make sure the noodles are soft. Add heavy cream and cheddar cheese shreds and stir until the cheese melts and the soup is smooth. Add pepper and salt to taste. Add some chopped fresh parsley at the end and serve.

Prep Time: 20 minutes

Cook Time: 40 minutes

Jude

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This vegan pumpkin pie pudding is a great take on the classic dessert. It's creamy and spiced, and it's delicious. It's thick and tasty, and it's great for any event, especially in the fall.

Ingredients: 1 can 15 ounces pumpkin puree. 1 can 13.5 ounces coconut milk. 1/2 cup maple syrup. 1/4 cup cornstarch. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. Pinch of salt.

Instructions: In a saucepan, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, vanilla extract, spices, and salt until well combined. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Once thickened, remove the saucepan from heat and let the pudding cool for a few minutes. Transfer the pudding into serving dishes or jars. Cover and refrigerate for at least 2 hours, or until chilled and set. Serve chilled, optionally topped with coconut whipped cream and a sprinkle of cinnamon.

Prep Time: 10 minutes

Cook Time: 10 minutes

Ryan D

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This recipe for Slow-Cooker Korean BBQ Pork makes pork that is tender and full of flavor, with the bold and spicy flavors of Korean food. Just set it and forget about it until dinner time. It's great for busy days.

Ingredients: 2 lbs pork shoulder, sliced. 1/2 cup soy sauce. 1/4 cup brown sugar. 1/4 cup rice vinegar. 4 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons sesame oil. 2 tablespoons gochujang Korean chili paste. 1 onion, thinly sliced. 2 green onions, chopped. 1 tablespoon toasted sesame seeds for garnish.

Instructions: In a bowl, mix together soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and gochujang. Place sliced onions in the bottom of the slow cooker, then add the pork slices on top. Pour the sauce mixture over the pork. Cover and cook on low for 6-8 hours or high for 4-5 hours, until pork is tender and cooked through. Once done, sprinkle with chopped green onions and toasted sesame seeds before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Giles

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Enjoy these tasty frozen treats: creamy coconut popsicles covered in rich chocolate.

Ingredients: 2 cups shredded coconut. 1 cup coconut milk. 1/4 cup honey. 1 tsp vanilla extract. 1 cup chocolate chips. 2 tbsp coconut oil.

Instructions: Warm the oven up to 175F 350C. Put the coconut shreds on a baking sheet and toast them for 5 to 7 minutes, until they get a little brown. Toast the coconut and put it, along with the coconut milk, honey, and vanilla extract, in a blender. Mix until it's smooth. Put sticks into popsicle molds and pour the mixture into them. Freeze for at least 4 hours, or until solid. Using 30-second bursts to stir, melt the chocolate chips and coconut oil in a bowl that can go in the microwave. Take the popsicles out of the molds and dip each one in the melted chocolate. Let the extra chocolate drip off. Put the popsicles covered in chocolate on a tray lined with parchment paper. Freeze for another 10 to 15 minutes, or until the chocolate hardens. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Cameron Nash

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Cute and fun ladybug party favors: adorable ladybug cake pops in a terra cotta pot!

Ingredients: 1 box of chocolate cake mix. 1/2 cup chocolate frosting. 1 package red candy melts. 1/4 cup black candy melts. 1/4 cup white candy melts. Edible candy eyes. Lollipop sticks. Terra cotta pots. Styrofoam block for pot filling.

Instructions: Bake the chocolate cake according to the package instructions and let it cool. Crumble the cooled cake into a large bowl and mix in chocolate frosting until well combined. Shape the cake mixture into small ladybug shapes and insert a lollipop stick into each one. Melt the red candy melts in the microwave or using a double boiler. Dip each cake pop into the melted red candy, ensuring it's fully coated, and let excess candy drip off. Place the coated cake pops in a Styrofoam block to let them set. Melt the black candy melts and use it to create ladybug spots on the red coating. Melt the white candy melts and attach edible candy eyes to each ladybug. Insert the ladybug cake pops into the terra cotta pots filled with Styrofoam to resemble a garden. Allow the candy coating to harden completely before serving.

Prep Time: 30 minutes

Cook Time: 20 minutes

Dean Whyte